From cookery demonstrations and visits by local celebrity chefs to dressing-up and sourcing local produce, here are just a few of the exciting activities pupils have been involved in for British Food Fortnight 2009.

Year six students at Godolphin Primary School in Cornwall were given demonstrations on preparing and cooking locally procured ingredients by John Perry, executive chef at Tregenna Castle Hotel, as part of British Food Fortnight.  The chef prepared a dish of plaice, which was filleted, skinned, seasoned and then cooked in butter before being given to the children to eat.  They were then shown how to make apple crumble and encouraged to try cooking it at home.  Reflecting on the day, John Perry said, "The students were very interested, although at first they couldn't equate the fresh fish that I was using with what they're used to.  People don't realise that they can get local fish just as cheaply as that found in the supermarkets."  Godolphin School, which has its own vegetable garden, is planning to follow up the cookery day with visits to markets selling regional produce as part of the continuing effort to educate the students about British food.  Head Teacher, Tony Phillips, said, "The children thoroughly enjoyed themselves."

Pupils at Farnworth Church of England Primary School in Widnes marked British Food Fortnight by dressing up in patriotic costumes and decorating the dining hall with Union Jack bunting.  They then feasted on traditional British dishes such as Cottage Pie.

Healthy stir fries were on the menu at St Mary Redcliffe and Temple School in Bristol during British Food Fortnight.  Television chef Ben Bartlett visited the secondary school to encourage the students to learn about how to prepare nutritious meals with home-grown produce.  Year 8 and Year 9 students competed in a Ready, Steady, Cook style competition to create tasty dishes from four locally-sourced ingredients: mushrooms, onions, eggs and chicken.  Lynsey Cox, the school's Food Technology teacher, remarked: "This has benefited our students and helped to promote cooking within the school."

Budding young chefs at Bath secondary school, Ralph Allen, celebrated British Food Fortnight by gaining an insight into the British catering industry.  Food Technology teacher, Sue Rogers, invited people from one of the country's biggest food manufacturers to work with 18 GCSE pupils. Jeff Davison and Ollie Knell from Unilever Foodsolutions devised a three-course menu for the pupils to work from, which included Bath Soft Cheese, locally-sourced scallops and homemade shortbread. The Fine Cheese Company, Farrington's Farm Shop and FishWorks supplied the ingredients.  Pupils worked alongside the experts and took copies of recipes home for their parents.  Mrs Rogers said, "We were delighted to have this wonderful opportunity, created by British Food Fortnight, of forming a working partnership with one of our school suppliers."

For more inspiring ideas about how to integrate British food into the Curriculum, see the Love British Food resource guide Putting the Ooo! back into food [click here]